As the summer continues, we need to take special heed of our food hygiene practices, as this season has special dietary risks. If you are like most of us, during the warm months, you tend to eat more fresh produce, and you probably eat outdoors more often, enjoying barbecues and picnics – which means there’s also an increased risk of food poisoning. The recent beef recall, the second largest in history, was from a company that was neglecting critical safeguards as they tried to meet the demand for frozen hamburger.* The recent salmonella outbreak is dramatic evidence of the dangers of food-borne illnesses.
    There are precautions you can take to protect yourself.


    Wash your hands with warm water and soap for at least 20 seconds before and after handling food and ensure that everything with which it will come into contact is clean. Clean your barbecue grill well before each use. Use a meat thermometer to make sure your food is thoroughly cooked (160F for hamburgers; 170F for chicken breasts). If you marinate meat, do so in the refrigerator, and heat leftover sauces to a boil before reusing them. Consistently wash your hands and always use clean utensils and cutting boards when handling raw meat or ready-to-eat foods. Keep raw meats and ready-to-eat foods separate, and use separate plates and utensils to avoid cross-contamination. Do not partially grill meat or poultry to finish cooking later.
   Salmonella loves bruises in produce*, so make sure fruits and vegetables are in good condition and keep them refrigerated. Rinse them under running tap water and rub the ones with firm skins or gently scrub them, then dry them with a clean cloth or paper towel. Remember to keep them separate from meats, poultry and seafood. Once you have cut, peeled or cooked produce, refrigerate it within two hours.